WHAT I EAT TO STAY HEALTHY DURING WINTER | easy + vegan

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and fiber.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious and cheaper.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: regular yeast

Brewer's yeast is a cost-effective alternative.

Bring oat milk to a simmer on the stove.

Add raw cacao powder, ground ginger, nutmeg, cinnamon, and allspice to the milk.

Sweeten with pure maple syrup and blackstrap molasses; whisk together.

Make a slurry by whisking arrowroot powder with more plant-based milk.

Pour the slurry into the simmering hot chocolate and whisk for 30 to 45 seconds until thick.

For the salad, slice Brussels sprouts and kale thinly using a food processor.

Chop up crisp apples and add to the salad; you can also use pears.

Add pomegranate seeds and toasted walnuts to the salad.

For the dressing, blend soaked raw cashews, salt, lemon juice, and extra virgin olive oil until creamy.

Pour the dressing over the salad and toss to combine.

For the chickpea sweet potato stew, dice yellow onions and mince fresh garlic and ginger.

Toast black mustard seeds and whole cumin seeds until aromatic.

Add coconut oil, then sauté onions until softened and golden.

Add minced garlic and ginger, then ground spices and bay leaves; cook for a few minutes.

Add cooked chickpeas and cook until crispy, about 5 to 6 minutes.

Deglaze the pan with water, then add crushed tomatoes, diced sweet potatoes, and salt; bring to a boil.

Reduce heat and simmer for about 30 minutes until sweet potatoes are tender.

Add chopped greens and cover to cook for about 5 minutes until wilted; finish with cilantro and lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens